Vor Ort
Merkzettel Warenkorb
Produktbild: Thermal Food Engineering Operations

Thermal Food Engineering Operations

271,99 €

inkl. gesetzl. MwSt., Versandkostenfrei

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

19.04.2022

Verlag

John Wiley & Sons

Seitenzahl

496

Maße (L/B/H)

23,8/15,6/3,2 cm

Gewicht

830 g

Auflage

1. Auflage

Sprache

Englisch

ISBN

978-1-119-77559-1

Beschreibung

Produktdetails

Einband

Gebundene Ausgabe

Erscheinungsdatum

19.04.2022

Verlag

John Wiley & Sons

Seitenzahl

496

Maße (L/B/H)

23,8/15,6/3,2 cm

Gewicht

830 g

Auflage

1. Auflage

Sprache

Englisch

ISBN

978-1-119-77559-1

Herstelleradresse

Libri GmbH
Europaallee 1
36244 Bad Hersfeld
DE

Email: GPSR Kontakt

Noch keine Bewertungen vorhanden

Verfassen Sie die erste Bewertung zu diesem Artikel

Helfen Sie anderen Kundinnen und Kunden durch Ihre Meinung.

Kundinnen und Kunden meinen

Bewertungen (0)
Die Leseprobe wird geladen.
  • Produktbild: Thermal Food Engineering Operations
  • Preface xvii
     
    1 Novel Thermal Technologies: Trends and Prospects 1
    Amrita Preetam, Vipasha, Sushree Titikshya, Vivek Kumar, K.K Pant and S N Naik
     
    1.1 Introduction 1
     
    1.2 Novel Thermal Technologies: Current Status and Trends 3
     
    1.2.1 Environmental Impact of Novel Thermal Technologies 6
     
    1.2.2 The Objective of Thermal Processing 8
     
    1.2.3 Preservation Process 9
     
    1.3 Types of Thermal Technologies 11
     
    1.3.1 Infrared Heating 12
     
    1.3.1.1 Principal and Mechanism 12
     
    1.3.1.2 Advantages of IR Heating 13
     
    1.3.1.3 Applications of IR Heating 14
     
    1.3.2 Microwave Heating 14
     
    1.3.2.1 Principal and Mechanism 14
     
    1.3.2.2 Advantages of Microwave in Food Industry 17
     
    1.3.2.3 Application of Microwave in Food Processing Technologies 19
     
    1.3.3 Radiofrequency (RF) Heating 24
     
    1.3.3.1 Principal and Mechanism 24
     
    1.3.3.2 Advantages and Disadvantages 26
     
    1.3.3.3 Applications 27
     
    1.3.4 Ohmic Heating 28
     
    1.3.4.1 Principal and Mechanism 28
     
    1.3.4.2 Advantages and Disadvantages 31
     
    1.3.4.3 Applications 33
     
    1.4 Future Perspective of Novel Thermal Technologies 36
     
    1.5 Conclusion 36
     
    References 37
     
    2 Microbial Inactivation with Heat Treatments 45
    Sushree Titikshya, Monalisa Sahoo, Vivek Kumar and S.N Naik
     
    2.1 Introduction 45
     
    2.2 Innovate Thermal Techniques for Food Reservation 47
     
    2.3 Inactivation Mechanism of Targeted Microorganism 48
     
    2.3.1 Action Approach and Inactivation Targets 49
     
    2.4 Environmental Stress Adaption 50
     
    2.4.1 Sublethal Injury 50
     
    2.5 Resistance of Stress 51
     
    2.5.1 Oxidative Stress 51
     
    2.5.2 Osmotic Stress 52
     
    2.5.3 Pressure 52
     
    2.6 Various Techniques for Thermal Inactivation 52
     
    2.6.1 Infrared Heating 52
     
    2.6.1.1 Principle and Mechanism 52
     
    2.6.1.2 Application for Inactivation in Food Sector 53
     
    2.6.2 Microwave Heating 57
     
    2.6.2.1 Principle and Mechanism 57
     
    2.6.2.2 Application for Inactivation in Food Sector 58
     
    2.6.3 Radiofrequency Heating 59
     
    2.6.3.1 Principle and Mechanism 59
     
    2.6.3.2 Application for Inactivation in Food Sector 60
     
    2.6.4 Instant Controlled Pressure Drop Technology (DIC) 60
     
    2.6.4.1 Principle and Mechanism 60
     
    2.6.4.2 Application for Inactivation in Food Sector 61
     
    2.6.5 Ohmic Heating 62
     
    2.6.5.1 Principle and Mechanism 62
     
    2.6.5.2 Application for Inactivation in Food Sector 63
     
    2.7 Forthcoming Movements of Thermal Practices in Food Industry 64
     
    2.8 Conclusion 65
     
    References 66
     
    3 Blanching, Pasteurization and Sterilization: Principles and Applications 75
    Monalisa Sahoo, Sushree Titikshya, Pramod Aradwad, Vivek Kumar and S N Naik
     
    3.1 Introduction 76
     
    3.2 Blanching: Principles & Mechanism 76
     
    3.2.1 Types of Blanching 76
     
    3.2.1.1 Hot Water Blanching 76
     
    3.2.1.2 Steam Blanching 80
     
    3.2.1.3 High Humidity Hot Air Impingement Blanching (HHAIB) 81
     
    3.2.1.4 Microwave Blanching 81
     
    3.2.1.5 Ohmic Blanching 85
     
    3.2.1.6 Infrared Blanching 86
     
    3.2.2 Application of Blanching 89
     
    3.2.2.1 Inactivation of Enzymes 89
     
    3.2.2.2 Enhancement of Product Quality and Dehydration 90
     
    3.2.2.3 Toxic and Pesticides Residues Removal 90
     
    3.2.2.4 Decreasing Microbial Load 90
     
    3.2.2.5 Reducing Non-Enzymatic Browning Reaction 91
     
    3.2.2.6 Peeling 91
     
    3.2.2.7 Entrapped Ai